Carrot & Walnut Cake
By Tate & Lyle Cane Sugars
Published on 28 December 2022
Carrot & walnut cake is always a popular cake to bake, and after you try the subtly cardamom-flavoured frosting on top of this one, you’ll never go back to regular old-fashioned carrot cake. Featuring crunchy walnuts, a touch of warming cinnamon and those leftover carrots, this cake is a winner with kids and grown-ups alike. Looking for more cake recipes? Look no further.Time and servings
2 hrsTotal time
8Servings
1 hrPrep time
1 hrCooking time
Ingredients
- 165 g of plain flour
- 3 tsp of lemon juice
- 200 ml of sunflower oil
- 135 g of walnut halves, 60 roughly chopped for the cake, the rest of for the caramelised walnuts
- 1 orange, zested, half for the cake, half for the icing
- 115 g of unsalted butter, 20g for the walnuts, 95g for the icing
- 225 g of full fat cream cheese
- 410 g of golden caster sugar, 275g for the cake, 40g for the walnuts, 95g for the icing
- 3 large eggs, 1 whole, the whites of 2 and the yolk of one
- 150 g of carrots, peeled and coarsely grated to yield 125g
- 40 g of dessicated coconut
- 0.5 tsp of baking powder
- 1 pinch of salt
- 2 tsp of orange juice
- 2 tsp of cinnamon
Method
Step 1
Preheat the oven to 170C/150 Fan/Gas 3.Step 2
Pour the oil into the bowl of an electric mixer, add the sugar and beat briefly until combined on a medium speed. Reduce the speed down to low, add the egg and the yolk, followed by the carrots, walnuts, coconut and orange zest.Step 3
Sift together the flour, baking poweder, bicarbonate of soda and cinnamon, add to the mixing bowl and briefly mix in just enough to combine, scraping down the sides. Tip into a large bowl, then wash up the mixer bowl, ensuring it is completely dry and clean. Add the 2 egg whites and salt and whisk until firm peaks form. Using a large metal spoon, carefully and lightly fold in 1 spoonful of the egg white into the cake mixture to loosen it then add the rest.Step 4
Pour the mixture into the cake tin and bake on the middle shelf of the oven for 55-65 minutes until golden and risen and a fine skewer comes out clean when inserted in the middle. Cover the cake with the parchment paper after 40 minutes to stop it from overbrowning - no sooner or the paper will stick to the top. Leave the cake to cool completely in its tin then turn out onto a wire rack and peel off the paper. Cut in half.Step 5
Make the caramelised nuts by melting the butter in a medium-sized non-stick frying pan over a low heat. Add the sugar and stir with a wooden spoon for about 1 minute or until dissolved. Increase the heat to moderate, stop stirring and cook for about 3 minutes, frequently shaking the pan, until the mixture makes a light coloured caramel. Add the walnuts, stir and tip on to the parchment paper. Separate the nuts and leave to cool and harden.Step 6
Next, make the icing by heating half the cream cheese, all the butter, sugar, orange zest and orange and lemon juice together in a bowl until smooth. Add the rest of the cream cheese and beat again until light and fluffy. Sandwich the cakes together with a little of the icing, then cover the top and sides of the cake with the rest and decorate with walnuts. Lift onto a plate and serve.